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Marseilles Marinade

Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

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Recent Reviews

This is my absolute favorite marinade for salmon and other fish fillets. It is so quick to prepare and keeps for a few days in the refrigerator. It is great for single people like me as you can cut it down to enough for one or two fillets.

jnixon from Ottawa, Ontario /

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I used this on a halibut fillet and it was very good, but the real treat came from simmering the marinade and using it for dipping with a sourdough bread. It was delicious. Try it.

Neophyte Cook from Barnesville, MD /

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this was delicious, but one has to know if your guests like the taste of pernod or licorice. we do, so i thought it was great. try to check it out first, before the trouble.